Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

Ewelina Węsierska , Katarzyna Niemczyńska , Małgorzata Pasternak , Anna Arczewska-Włosek

Abstract

The aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by Isa Brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono- and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.
Author Ewelina Węsierska (FoFT / DoAPT)
Ewelina Węsierska,,
- Department of Animal Product Technology
, Katarzyna Niemczyńska (FoFT / DoAPT)
Katarzyna Niemczyńska,,
- Department of Animal Product Technology
, Małgorzata Pasternak (FoFT / DoAPT)
Małgorzata Pasternak,,
- Department of Animal Product Technology
, Anna Arczewska-Włosek
Anna Arczewska-Włosek,,
-
Journal seriesAnnals of Animal Science, ISSN 1642-3402, e-ISSN 2300-8733, (N/A 100 pkt)
Issue year2019
Vol19
No4
Pages1009-1020
Publication size in sheets0.55
Keywords in Englishrye grains; egg quality; fatty acid profile
ASJC Classification3403 Food Animals; 3404 Small Animals; 1103 Animal Science and Zoology
DOIDOI:10.2478/aoas-2019-0028
URL https://content.sciendo.com/configurable/contentpage/journals$002faoas$002f19$002f4$002farticle-p1009.xml
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa - Użycie Niekomercyjne - Bez utworów zależnych (CC-BY-NC-ND); after publication
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.869; WoS Impact Factor: 2018 = 1.515 (2) - 2018=1.246 (5)
Citation count*
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FinansowanieThis study was supported by the “ENERGYFEED” grant, contract number BIOSTRATEG/ 297910/12/NCBR/2016, financed by the National Centre for Research and Development, Poland as well as DS-3705/1/KPPZ/2018.
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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